Name: Flourless Cashew Butter Chocolate Chip Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup coconut sugar (or brown sugar); 1 large egg; 1 cup cashew butter; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup semisweet chocolate chips

These ultimately-chewy cookies are so soft and exploding with chocolate, you’d never guess that they’re completely flourless! Ready for snacking in 15 minutes with only 6 ingredients.

So you wanna hear about a BIG item on my bucket list? It’s called, try-every-single-chocolate-chip-cookies-version-out-there-before-I’m-100-years-old.

No big deal right? I can handle that. I’ve already got a pretty suh-weet start. Plus well, you know the fact that chocolate chip cookies happen on a 2-3 times-per-week basis around here….

Okay, so flourless cookies. They’ve kinda been on that list for years now. You wanna know why they never happened? *hang on to your hats.* It’s because yours truly was SCARED that it would end in complete-and-total failure.

And believe it or not, it was my baby SISTER of all people who pulled that foolish fear right outta me in the flourless cookie department.

So thirteen year-old, Ruth asked me the other day if she could make cookies. I was like okay, what kind do you want to make? Do you need a recipe?

Ruth: No, I already found a recipe on Pinterest. (that kid is even more obsessed with Pinterest than yours truly)

Ruth: And guess what?! They don’t have any flour in them.

Me: Wait, whaaaa? Why would you want to bake cookies without flour?!

Ruth: ‘Cause it’s super-easy.

Hm. I can’t argue with reason. And I definitely can’t argue with these cookies either. They’re pretty much just the bomb-diggity.

It was actually kind of fun watching the lil sis meticulously measure and carefully mix up the cookie dough, while all the while telling me not to worry, that the cookies would turn out amazing.

*me secretly thinking: oh, boy. If these don’t turn out, I’m gonna have to dry some serious tears*

How silly of me to doubt.

The end result? The kid ended up making pretty much the best chocolate chip cookies in the world. Seriously, those cookies are neck-and-neck with THESE bad boys.

And to be completely honest, they made my flour-filled chocolate chip cookies look pretty inferior.

Soft, chewy, chocolate-y, softer, and CHEWIER! Just kill me now, puh-leeeeeeeze. I have no self-control around things like this.

I’m telling ‘ya, it was VERY strange asking my little sister for the recipe, but I HAD TO replicate those cookies so’s I could share the recipe with y’all. My jeans were saying ‘fugghedaboutit and go eat a bowl of broccoli, but at the same time my tastebuds were saying, ‘ya know you want it!

So it happened. And then it happened again. And again. And somehow in the course of one week I have ended up making these cookies a total of 3 times. #cantstopwontstop

You should have seen the sis’s face when I told her that I was putting her recipe on my blog. It went along the lines of, EEEE are you kidding?!

Me: No kidding! The world needs these cookies.

So yeah, I can’t take full credit for these cookies. I tweaked a few things here and there, but for the most part, the recipe is Ruth’s.

So um, ~~hate her~~ thank her later when you end up eating 5295 of these cookies in one afternoon.

M’kay. Now that we’ve gotten past all that disclosure business, let’s talk about the cookie-baking business.

A quick note about the cashew butter: I have only tested this recipe with cashew butter which was what I had on hand, but I’m nearly positive that any kind of nut butter would work in these cookies. Peanut butter and almond butter are on my list to try next time. ♥

Other than the cashew butter you’re only going to need FIVE other ingredients for these cookies. Okay, six if you count the salt, but that technically isn’t a “real” ingredient. Anywho, grab an egg, coconut sugar (brown sugar is a fine sub) vanilla extract, baking soda, salt, and last but not least, the all-important chocolate chips.

I won’t tell if you sneak a few chocolate chips here and there throughout the baking process. 😉

I would recommend a hand mixer, for mixing up these cookies just because it is somewhat of an arm workout to evenly incorporate the cashew butter with the rest of the ingredients. Save your arm workout for lifting sheets of cookies out of the oven.

Ha-ha.

The cookie dough will seem very soft and sticky once it’s all mixed up, but this is totally okay. (no dough-chilling time either–WIN!) Trust me, there is MAGIC about to happen when you roll up that dough into balls and pop it into the oven for a quick 10 minutes.

Flourless cookie magic to be exact. The BEST kinda magic. 😀

Oh. em. gee. Please don’t hesitate once these cookies are cooled slightly, to eat them all right then and there. Sharing is for SUCKERS.

Extra-large glass of milk? Check.

A cookie for each hand? Check.

Fat pants on? CHECK.

TGIF. Happy weekend, my lovelies. ♥

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5 from 11 votes

Flourless Cashew Butter Chocolate Chip Cookies

These ultimately-chewy cookies are so soft and exploding with chocolate, you'd never guess that they're completely flourless! Ready for snacking in 15 minutes with only 6 ingredients.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 5

Cook Time 10

Total Time 15

Servings dozen cookies

Ingredients

1/2 cup coconut sugar or brown sugar
1 large egg
1 cup cashew butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a large bowl with a handheld electric mixer, beat sugar, egg, cashew butter, vanilla, baking soda, and salt until smooth. Stir in chocolate chips. (dough will be slightly sticky)
Roll cookie dough into 1-in balls and place 2-in apart on prepared baking sheets. Bake cookies at 350F 10-11 minutes (cookies will appear very soft in the middle---this ok)
Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Store cookies in an airtight container at room temperature up to 5 days.

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

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